This has been my go to pie for Thanksgiving for years. The concept of the deep-dish pecan pumpkin pie is twofold. You literally get a taste of pumpkin pie and pecan pie in one bite because of the layers. You will notice in the list of ingredients, that there is redundancy…especially with sugar. That is because it is easier to make the pumpkin layer and pecan layer in separate bowls. And when you are ready for a piece of the pie, I think some whipped cream seals the deal. This recipe serves 8.
Preheat oven to 350 degrees F. In a deep-dish pie pan, roll out your pie pastry and crimp edges. In one bowl, stir together 2 slightly beaten eggs, pumpkin, 2/3 cup sugar, and pie spice. Layer this in the bottom of the pie pan. In another bowl, combine 4 beaten eggs, corn syrup, 1 cup sugar, butter and vanilla. Stir in pecans. Spoon over pumpkin layer. Bake one hour or until the pie is set.
Ingredients
Directions
Preheat oven to 350 degrees F. In a deep-dish pie pan, roll out your pie pastry and crimp edges. In one bowl, stir together 2 slightly beaten eggs, pumpkin, 2/3 cup sugar, and pie spice. Layer this in the bottom of the pie pan. In another bowl, combine 4 beaten eggs, corn syrup, 1 cup sugar, butter and vanilla. Stir in pecans. Spoon over pumpkin layer. Bake one hour or until the pie is set.